For this simple—yet boldly flavored—entrée, tuna or sea bass can be substituted. Chilies in the sauce add nice heat.
- 1/2 cup fresh lime juice
- 4 tablespoons olive oil
- 2 tablespoons sugar
- 3 tablespoons chopped fresh cilantro
- 1 1/2 teaspoons minced serrano chilies with seeds
- 1 1/2 pounds 1-inch-thick halibut fillets, cut into 1-inch cubes (about 30 pieces)
- 1 large red bell pepper, cut into 1-inch triangles (about 30 pieces)
- 6 green onions, cut into 1-inch lengths (about 30 pieces)
- Whisk fresh lime juice, 2 tablespoons olive oil, 2 tablespoons sugar, chopped fresh cilantro, and minced serrano chilies in small bowl until sugar fully dissolves. Let sauce stand 1 hour at room temperature to allow flavors to blend together. Season sauce to taste with salt and pepper. (Chili-lime sauce can be made 8 hours ahead. Cover and refrigerate. Bring sauce to room temperature before using.)
- Prepare barbecue (medium-high heat). Alternate halibut pieces, bell pepper pieces and onion pieces on six 10- to 12-inch metal skewers. Sprinkle with salt and pepper. Drizzle kebabs with remaining 2 tablespoons olive oil. Grill until fish is opaque in center and singed in places, turning kebabs occasionally, about 6 minutes. Transfer kebabs to platter. Serve kebabs, passing chili-lime sauce separately.